Game Day Queso

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It is once again that time of year, the air is turning cooler, soon the leaves will begin to change color, hunting season is just days away from kicking off and this weekend is the beginning to one of our greatest past times.  That’s right it’s football season and college football begins this Saturday.  I will be making my annual trip up “the hill” to see my beloved Razorbacks take to the gridiron.  Along with football comes watch parties and tailgating, and cheese dip is an all time classic game day food.  Here is my recipe for a household favorite in the Vick house, Game Day Queso.  This is a quick, easy, and delicious way to enjoy any football game.  So, whip this up this football season and cheer your team on to victory (only if they aren’t playing the Hogs).

Ingredients
1 lb half a 32 oz block of Sharp Cheddar Velveeta chopped
1 can of mild Rotel
1 can of Hormel Chili no beans
7 Tbsp of Tostitos Queso Blanco dip medium or other Monterey jack and jalapeno pepper queso.
Instructions
Combine all ingredients and melt in microwave or crock pot. Stir and serve with tortilla chips.
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Mexican Hot Dog

Ingredients

Hot Dog

Flour Tortilla

Guacamole

Sour Cream

Pico De Gallo

Salsa

Grated cheese (cheddar  or Mexican blend)

 

Instructions

Cook hot dogs on the grill, microwave or however you prefer.  Heat flour tortillas in microwave for 10-15 seconds.  Place hot dog on a flour tortilla and add remaining ingredients then wrap like a burrito.  Heat burrito in microwave for 10-15 seconds to melt cheese.

Copyright 2011, Todd Vick

Wild Duck Tacos

I was looking through various recipes online trying to find a new idea of what to do with my duck meat and was left uninspired.  I saw several taco recipes, but they were all asian inspired and I just wasn’t in the mood for that.  I thought, why can’t we just make traditional tacos with the duck meat and presto a new standby was born!

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I don’t really have a recipe since I didn’t measure anything, but I’ll give you a quick run through.  I thawed out the duck breast and soaked in milk for a couple of hours.   After a few hours, I poured out the milk and made my marinade.  The marinad consisted of olive oil, balsamic vineagar, minced garlic, salt, pepper, and red pepper flakes.  Like I said I didn’t measure anything since I’m used to making marinades and just kind of shoot from the hip (sorry).  After a few hours in the marinade, the duck breast were ready for the grill.  I grilled them at 350-400 F for about 4 minutes on each side.  You want to be careful not to overcook the
meat, or it will be tough.  After pulling from the grill, let the duck rest for a few minutes before cutting into strips – cut against the grain.To construct the taco, heat some corn tortillas on a flat iron or in a skillet on the stove top for 30 seconds per side.  Place the duck strips on the tortillas and add some guacomole and pico.  Squeeze a lime wedge over it and enjoy!  Add some hot sauce (I like Siracha on these – I know Asian, whatever) or jalepenos to spice it up and pair it with your favorite beer or red wine and enjoy!*I know the picture is kind of blurry, but I didn’t realize that until they were all gone!!
My brother Matt’s recipe

Texas Caviar

Ingredients
2 cans black-eyed peas (Drained)

1 can hominy

1 bell pepper chopped

1 medium onion chopped

1 can black olives chopped

Chopped cilantro

Italian Dressing (10 oz)

2 Avocados chopped

Instructions
Combine all ingredients and refrigerate over night to allow all flavors to blend.